FRINK Linked Data Fragments server

Matches in SemOpenAlex for { <https://semopenalex.org/work/W3135812085> ?p ?o ?g. }

• W3135812085 endingPage "110261" @default.
• W3135812085 startingPage "110261" @default.
• W3135812085 abstract "• The interaction between polyphenols & a new yeast protein extract (YPE) was studied. • Pentagalloylglucose had the highest binding affinity followed by malvidin 3-glucoside. • Interaction affinities and size of aggregates were affected by temperature and solvent. • Binding selectivity of proteins from YPE was not found. Phenolic compounds are partially removed during fining, which may influence the organoleptic properties of beverages. Among phenolic compounds, tannins have been widely associated to the taste of beverages (namely astringency and bitterness). Furthermore, phenolic acids and anthocyanins may also influence bitterness and the latter are also responsible for beverages’ color. Thus, it is necessary to perform molecular studies to better understand the effect of fining agents in the overall phenolic composition of beverages and the resulting organoleptic changes. The molecular interactions between these three classes of phenolic compounds and a yeast protein extract (YPE), designed as a new fining agent, was studied. The binding affinities were assessed by fluorescence quenching at two temperatures (21 °C and 37 °C) and in two reaction media (water and wine model solution). The size of aggregates formed was characterized by Dynamic Light Scattering and the selectivity of protein interaction was analyzed by electrophoresis. Overall, pentagalloylglucoside (tannin) showed the highest binding affinity for YPE, followed by malvidin 3-glucoside (anthocyanin), p -coumaric acid (phenolic acid) and gallic acid (phenolic acid). The studied temperatures and solvents affected the interaction affinities as well as the aggregates’ size. Binding selectivity of proteins from YPE was not found. These results open new perspectives to control the fining process by using the YPE as a fining agent taking into account the further effect in the organoleptic properties of beverages." @default.
• W3135812085 created "2021-03-15" @default.
• W3135812085 creator A5013811662 @default.
• W3135812085 creator A5014378568 @default.
• W3135812085 creator A5033309210 @default.
• W3135812085 creator A5034156967 @default.
• W3135812085 creator A5057452599 @default.
• W3135812085 creator A5074488550 @default.
• W3135812085 creator A5088608647 @default.
• W3135812085 date "2021-05-01" @default.
• W3135812085 modified "2023-09-25" @default.
• W3135812085 title "Understanding the molecular interactions between a yeast protein extract and phenolic compounds" @default.
• W3135812085 cites W1966462012 @default.
• W3135812085 cites W1969740257 @default.
• W3135812085 cites W1977605002 @default.
• W3135812085 cites W1977744097 @default.
• W3135812085 cites W1991288930 @default.
• W3135812085 cites W1994138522 @default.
• W3135812085 cites W1998214063 @default.
• W3135812085 cites W2006128446 @default.
• W3135812085 cites W2010145349 @default.
• W3135812085 cites W2014114876 @default.
• W3135812085 cites W2049272902 @default.
• W3135812085 cites W2052109664 @default.
• W3135812085 cites W2064059521 @default.
• W3135812085 cites W2087805319 @default.
• W3135812085 cites W2137417655 @default.
• W3135812085 cites W2167609254 @default.
• W3135812085 cites W2326765684 @default.
• W3135812085 cites W2473104836 @default.
• W3135812085 cites W2756091080 @default.
• W3135812085 cites W2768426278 @default.
• W3135812085 cites W2804337229 @default.
• W3135812085 cites W2893754353 @default.
• W3135812085 cites W2965058574 @default.
• W3135812085 cites W2979764879 @default.
• W3135812085 cites W2998020278 @default.
• W3135812085 cites W2999852123 @default.
• W3135812085 cites W3001801583 @default.
• W3135812085 cites W3004603204 @default.
• W3135812085 cites W4293247451 @default.
• W3135812085 cites W85566713 @default.
• W3135812085 doi "https://doi.org/10.1016/j.foodres.2021.110261" @default.
• W3135812085 hasPubMedId "https://pubmed.ncbi.nlm.nih.gov/33992362" @default.
• W3135812085 hasPublicationYear "2021" @default.
• W3135812085 type Work @default.
• W3135812085 sameAs 3135812085 @default.
• W3135812085 citedByCount "5" @default.
• W3135812085 countsByYear W31358120852022 @default.
• W3135812085 countsByYear W31358120852023 @default.
• W3135812085 crossrefType "journal-article" @default.
• W3135812085 hasAuthorship W3135812085A5013811662 @default.
• W3135812085 hasAuthorship W3135812085A5014378568 @default.
• W3135812085 hasAuthorship W3135812085A5033309210 @default.
• W3135812085 hasAuthorship W3135812085A5034156967 @default.
• W3135812085 hasAuthorship W3135812085A5057452599 @default.
• W3135812085 hasAuthorship W3135812085A5074488550 @default.
• W3135812085 hasAuthorship W3135812085A5088608647 @default.
• W3135812085 hasConcept C118792377 @default.
• W3135812085 hasConcept C142724271 @default.
• W3135812085 hasConcept C161790260 @default.
• W3135812085 hasConcept C178790620 @default.
• W3135812085 hasConcept C185592680 @default.
• W3135812085 hasConcept C204787440 @default.
• W3135812085 hasConcept C2777667348 @default.
• W3135812085 hasConcept C2778004101 @default.
• W3135812085 hasConcept C2778362808 @default.
• W3135812085 hasConcept C2778945092 @default.
• W3135812085 hasConcept C2779222958 @default.
• W3135812085 hasConcept C2780309462 @default.
• W3135812085 hasConcept C2780949515 @default.
• W3135812085 hasConcept C2781347565 @default.
• W3135812085 hasConcept C31903555 @default.
• W3135812085 hasConcept C46328234 @default.
• W3135812085 hasConcept C55493867 @default.
• W3135812085 hasConcept C55952523 @default.
• W3135812085 hasConcept C64584667 @default.
• W3135812085 hasConcept C70899900 @default.
• W3135812085 hasConcept C71924100 @default.
• W3135812085 hasConcept C77784730 @default.
• W3135812085 hasConceptScore W3135812085C118792377 @default.
• W3135812085 hasConceptScore W3135812085C142724271 @default.
• W3135812085 hasConceptScore W3135812085C161790260 @default.
• W3135812085 hasConceptScore W3135812085C178790620 @default.
• W3135812085 hasConceptScore W3135812085C185592680 @default.
• W3135812085 hasConceptScore W3135812085C204787440 @default.
• W3135812085 hasConceptScore W3135812085C2777667348 @default.
• W3135812085 hasConceptScore W3135812085C2778004101 @default.
• W3135812085 hasConceptScore W3135812085C2778362808 @default.
• W3135812085 hasConceptScore W3135812085C2778945092 @default.
• W3135812085 hasConceptScore W3135812085C2779222958 @default.
• W3135812085 hasConceptScore W3135812085C2780309462 @default.
• W3135812085 hasConceptScore W3135812085C2780949515 @default.
• W3135812085 hasConceptScore W3135812085C2781347565 @default.
• W3135812085 hasConceptScore W3135812085C31903555 @default.
• W3135812085 hasConceptScore W3135812085C46328234 @default.
• W3135812085 hasConceptScore W3135812085C55493867 @default.
• W3135812085 hasConceptScore W3135812085C55952523 @default.

• next